Smoked brisket with sweet & spicy dry rub

Slow-cooked brisket that melts-in-the-mouth when eaten. With a deliciously smoky taste from woodchips and a sweet and spicy dry rub, there’s no shortage of flavour in this recipe. Pair with our black bean, corn and feta salad.

4-6 hours

4

Easy

• Field & Flower Brisket Roasting Joint, 1.5kg

For the dry rub:
• 2 tbsp paprika
• 3 tbsp light brown sugar
• 2 tbsp salt
• 2 tbsp garlic powder
• 1 tbsp freshly cracked black pepper
• 1 tbsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper

1. Remove the brisket from its packaging. Pat dry with kitchen towel and leave to air.

2. Prepare the dry rub by mixing all of the ingredients together. Place onto a plate and rub/roll into the raw brisket joint.

3. Prepare your BBQ, ideally using wood chips alongside charcoal for added flavour. Let the BBQ reach an indirect smoking heat of approximately 120C.

4. Place your joint onto the BBQ and cook with the lid on until the brisket reaches an internal temperature of 75C. If you don’t have a meat thermometer this should take approximately 4 hours, although cooking times may vary.

5. Wrap the joint in foil/butcher’s paper and leave inside the smoker until the internal temperature has reached 90C, approximately 2 hours.

6. Pull the joint from the BBQ and rest for 20 minutes before serving.